{"product_id":"egg-innovations-and-strategies-for-improvements-hardback-9780128008799","title":"Egg Innovations and Strategies for Improvements (Hardback) 9780128008799","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eEgg Innovations and Strategies for Improvements\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eA focused, one-volume resource on the key aspects of eggs, including innovative strategies for production improvements \u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003ePatricia Hester (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128008799\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 5 January 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e646 pages\u003cbr\u003e27.6 x 21.5 x 3.5 cm, 2.02 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eEgg Innovations and Strategies for Improvements\u003c\/i\u003e examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. \u003c\/p\u003e  \u003cp\u003eEggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. \u003c\/p\u003e  \u003cp\u003eWritten by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eSection 1: Introduction \u003c\/b\u003e1. Chicken Eggs  2. Quail Eggs  3. Duck Eggs  4. Guinea Fowl, Goose, Turkey, Ostrich, and Emu Eggs \u003c\/p\u003e\n\u003cb\u003e \u003c\/b\u003e\u003cp\u003eSection 2: Management and Housing 5. Steroid Hormones and Female Energy Balance: Relation to Offspring Primary Sex Ratio 6. Breeder Hen Influence on Nutrient Availability for the Embryo and Hatchling 7. The Effect of Lighting and Photoperiod on Chicken Egg Production and Quality  8. Enrichments in Cages 9. Commercial Free-Range Egg Production Practices 10. Organic Farming and Mineral Content of Chicken Eggs  11. Controlling Feather Pecking and Cannibalism in Egg Laying Flocks\u003c\/p\u003e\n\u003cb\u003e \u003c\/b\u003e\u003cp\u003eSection 3: Food Safety 12. Effects of Temperature and Storage Conditions on Eggs  13. The Eggshell Microbial Activity 14. Effects of Propolis on Eggshell  15. The Eggshell Proteome Yields Insight into its Antimicrobial Protection 16. Shell Egg Pasteurization  17. Effects of Gamma Radiation for Microbiological Control in Eggs \u003c\/p\u003e\n\u003cb\u003e \u003c\/b\u003e\u003cp\u003eSection 4: Composition of Eggs  18. Cholesterol in Chicken Eggs: Still a Dietary Concern for Some  19. Lutein and Zeaxanthin Carotenoids in Eggs  20. Vitamins in Eggs \u003c\/p\u003e\n\u003cb\u003e \u003c\/b\u003e\u003cp\u003eSection 5: Use of Eggs  21. Economic and Cultural Aspects of the Table Egg as an Edible Commodity  22. Use of Hen Egg White Lysozyme in the Food Industry  23. Function and Separation of Ovotransferrin from Chicken Egg  24. The Use of Egg and Egg Products in Pasta Production  25. The Eggshell and its Commercial and Production Importance  26. Nutraceutical Egg Products \u003c\/p\u003e\n\u003cb\u003e \u003c\/b\u003e\u003cp\u003eSection 6: Improving Production  27. Use of Dietary Probiotics to Improve Laying Hen Performance  28. Improving Performance Traits of Laying Hens with Vitamin C 29. Modifying Protein in Feed  30. Improving Egg Production and Hen Health with Calcium 31. Use of Ginseng in Animal Production  32. Preventive Measures for Avoiding the Deleterious Effects of Heat Stress on Egg Production and Quality\u003c\/p\u003e\n\u003cb\u003e \u003c\/b\u003e\u003cp\u003eSection 7: Improving Composition\u003c\/p\u003e \u003cp\u003e33. Supplemental Linseed on Egg Production\u003c\/p\u003e \u003cp\u003e34. Supplemental Flax and Impact on n3 and 6 Polyunsaturated Fatty Acids in Eggs\u003c\/p\u003e \u003cp\u003e35. Supplemental Fish Oil and its Impact on n-3 Fatty Acids in Eggs \u003c\/p\u003e \u003cp\u003e36. Microalgal Feed Supplementation to Enrich Eggs with Omega-3 Fatty Acids\u003c\/p\u003e \u003cp\u003e37. Supplemental Iodine \u003c\/p\u003e\n\u003cb\u003e \u003c\/b\u003e\u003cp\u003eSection 8: Preserving Eggs\u003c\/p\u003e \u003cp\u003e38. Pickling Eggs \u003c\/p\u003e \u003cp\u003e39. Sodium Chloride Preservation in Duck Eggs\u003c\/p\u003e \u003cp\u003e40. Inorganic Elements in Preserved Eggs\u003c\/p\u003e\n\u003cb\u003e \u003c\/b\u003e\u003cp\u003eSection 9: Adverse Non-Microbial Contaminants\u003c\/p\u003e \u003cp\u003e41. The Effect of Estrogens on Egg-Laying Performance \u003c\/p\u003e \u003cp\u003e42. Antimicrobial Residues in Table Eggs\u003c\/p\u003e \u003cp\u003e43. Nitrofuran Veterinary Drug Residues in Chicken Eggs \u003c\/p\u003e \u003cp\u003e44. Anthelmintic Benzimidazoles in Eggs\u003c\/p\u003e \u003cp\u003e45. Flame Retardants in Wild Bird Eggs and in Relation to Eggs in the Human Food Supply\u003c\/p\u003e \u003cp\u003e46. Polychlorinated Dibenzo-\u003ci\u003ep-\u003c\/i\u003eDioxins, Polychlorinated Dibenzofurans, and Dioxin-Like Polychlorinated Biphenyls in Chicken Eggs\u003c\/p\u003e \u003cp\u003e47. Influence of Plant Toxins on Laying Hen Performance and Egg Quality \u003c\/p\u003e\n\u003cb\u003e \u003c\/b\u003e\u003cp\u003eSection 10: Microbial or Parasitic Contaminants\u003c\/p\u003e \u003cp\u003e48. \u003ci\u003eSalmonella\u003c\/i\u003e and Impact on Egg Production\u003c\/p\u003e \u003cp\u003e49. Colibacillosis and its Impact on Egg Production\u003c\/p\u003e \u003cp\u003e50. Mycoplasmosis in Egg Laying Flocks\u003c\/p\u003e \u003cp\u003e51. Avian Influenza Virus and Newcastle Disease Virus \u003c\/p\u003e \u003cp\u003e52. Infectious Bronchitis \u003c\/p\u003e \u003cp\u003e53. Coccidiosis in Egg-laying Poultry\u003c\/p\u003e \u003cp\u003e54. Mycotoxin Impact on Egg Production\u003c\/p\u003e \u003cp\u003e55. Parasites in Laying Hen Housing Systems\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46649453904152,"sku":"9780128008799","price":122.59,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128008799.jpg?v=1694101046","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/egg-innovations-and-strategies-for-improvements-hardback-9780128008799","provider":"Freshly Printed Books","version":"1.0","type":"link"}